For the Filling: Lower oven to degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, key lime juice, and zest. Pour into the prepared, cooled crust. Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes.
Let cool completely on a wire rack. For the Whipped Cream Topping: Shortly before serving, combine cream and sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie and serve immediately. For the Meringue Topping: Add topping shortly before serving. In a large bowl, combine egg whites, sugar, and salt. Using an electric mixer, beat on medium-high until stiff peaks form.
Carnation Condensed Milk. Mix the crushed biscuits with the melted baking spread in a bowl and press the crumbs into the base and up the sides of the tin. Chill for ten minutes. Using a balloon whisk, mix the condensed milk and cream until combined, then add the lime juice and the majority of the zest it will thicken!
Pour onto your biscuit base and chill for at least hours. This Key Lime Pie recipe can also be made with lemons — replace the five limes with four lemons for a lovely fresh twist. Or, try gingernut biscuits in the base they go beautifully with the tangy lime. Remove the pie from the tin and place on a serving plate. Let us know by reviewing it below. Tip the buttery crumbs into the tin and using a spoon push the crumbs against the side of the tin, holding your thumb over the top to create the sides of the pie shell.
Use the remaining crumbs to fill the base. Pour the cream into a large bowl and beat in the condensed milk using a balloon whisk or spatula until mixed thoroughly. Add the zest to the creamy mixture and then add the juice - watch how the the mixture thickens as you gently whisk the lime juice in. Drag left and right to adjust timer.
Remove the pie from the tin and transfer to a serving plate. Perfect Puds. Key Lime Pie. Quite Easy. Serves: Nutrition and allergy information. Each serving typically contains:. For allergens, always check the ingredients list of each product used. Recipe contains: Gluten Milk. Save to Basket.
Print Recipe. I have made this several times and everyone is really amazed when I tell them how easy it is to make! This site uses Akismet to reduce spam. Learn how your comment data is processed.
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Home » Cakes, Cookies and Desserts » Key lime pie with a creamy meringue topping. Scroll to Recipe Print Recipe. Table Of Contents.
What is key lime pie? Ingredients for a key lime pie How to make the key lime pie Storage instructions Variations Pin for later Key lime pie with creamy meringue topping recipe Key lime pie with creamy meringue topping.
Pin for later Why not pin this recipe to your pinterest board so you can make it later. Key lime pie with creamy meringue topping A tangy lime filling in a crunchy, buttery cookie-crumb crust topped with a mound of creamy toasted meringue. All you need are a few simple ingredients and 40 minutes of your time, and you can be tucking into this Key Lime Pie tonight.
Recipe by: Veronica. Calories Prep 15 minutes. Cook 25 minutes. Total Time 40 minutes. Cook Mode Prevent your screen from going dark. Mixing bowl. Rolling pin or food processor. Crush the biscuits into fine crumbs. Melt the butter in the microwave or in a saucepan on the stove and then pour into the biscuit crumbs and mix well to combine. Press the crumbs into the pie dish covering the base and sides evenly. Place the pie dish in the oven and bake for 10 minutes.
Remove from the oven and allow to cool. Make the filling Wash the limes and remove about 1 tablespoon of zest. Beat the egg yolks and condensed milk together until combined then mix in the juice and zest from the limes. Pour the filling into the cooled pie crust then return to the oven and bake for a further 10 minutes. Continue whisking until the sugar is completely dissolved and the egg whites are thick and glossy. Spread the meringue on top of the cooled pie, taking care to cover the pie completely.
Return the pie to the oven for the final time and bake for approximately 5 minutes until the meringue starts to brown. Store in the refrigerator and serve chilled. To crush the biscuits, place them in a plastic bag and hit them with a rolling pin. Alternatively, blitz them in a food processor.
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